- 1 kilo boneless pork shoulder
- 3-4 Tbsp olive oil
- 2 onions chopped
- 2 garlic cloves chopped
- 250ml red wine
- 400gr whole peeled tomatoes
- 3 bay leaves
- fresh thyme
- 4 sausages 300-350gr
- 500gr pasta of your choise
- grated parmesan
Season pork with salt and pepper. Remove the sausages from their casings and cut them in pieces.
In a large pot heat olive oil and sear pork on both sides for 5 minutes. Add onions and garlic and cook until softened. Add the wine, tomatoes, bay leaves, thyme, sausages and a little bit of water. Cover the pot, reduce the heat to medium low and simmer for 2 hours until very tender.
Tranfer pork in a plate and let cool for a few minutes. Using two forks, shred the meat.
Return pork in the pot with the sausages and the sauce.
Check the taste if it needs more salt or pepper.
Boil pasta according to package directions.
Drain and toss it with some pork ragu. Serve pasta with more ragu on top and some parmesan , if you like.